LAMB PIE
ORIGINAL RECIPE BY SIDNEY SCHWARTZ
modifications by Yale Schwartz

=== still not quite right; next time try
Bisquick instead of flour
reduce amount of liquid (water and broth)
And just use the white of the egg, maybe two


=== How do eggs or egg whites affect the outcome of a cake?
Egg whites make your cake rise and fluffy, yolks give it a more moist and dense taste. It depends on the type of cake you're baking, use 3 eggs for a more dense taste cake and whites for really fluffy cakes like angel food cake.


=== ingredients
1 LB. BONELESS SOFT LAMB
1 C. SIFTED FLOUR
1 C. WATER
1 BEATEN EGG
1 TSP. SALT
1/4 TSP. PEPPER (omit for Cier)

1 tsp baking powder
1 tsp garlic powder
1 onion chopped
4 oz can chopped mushrooms
2 carrots, grated
4 to 6 oz chicken broth
2 tbsp butter (divide into 4 dollops)



=== directions
HEAT OVEN TO 350 DEGREES.  

MAKE BATTER WITH FLOUR, WATER, EGG, baking soda AND HALF THE 
SALT AND PEPPER.  SHAKE BATTER IN JAR TO PREVENT LUMPS.  
Butter bottom and sides of a 9x9 inch BAKING DISH.

Melt the butter in a skillet and brown the lamb. Add the onion, 
mushrooms, carrots and stock. Cover and cook over medium heat 
for 10 minutes.

Pour the filling into the baking dish.
Add 4 dollops of butter evenly spaced.

POUR BATTER OVER the filling.  BAKE 1 HOUR.  
SERVE HOT.  SERVES 3 OR 4.